Beef, Tomatoes and Artichokes

Ingredients
1/4 cup roasted red peppers (drained)
1 tablespoon butter
1 teaspoon roasted garlic
1 cup grape tomatoes
1 (14-ounce) can quartered artichoke hearts (drained)
1 tablespoon flour
1/2 teaspoon Montreal steak seasoning
1 (17-ounce) package fully cooked beef roast au jus
6 ounces medium egg noodles

Steps
1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high heat for noodles.
2. Cut peppers into bite-size pieces. Measure remaining ingredients and assemble near stove.
3. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan and swirl to coat. Add garlic, tomatoes, peppers and artichokes. Cover and cook 3–4 minutes, stirring occasionally.
4. Stir in flour and steak seasoning. Cover and simmer 2 more minutes.
5. Add roast to sauté pan, breaking meat apart with spoon (if needed) while stirring. Reduce heat to medium, cover and simmer 5 minutes or until mixture is heated through.
6. Meanwhile, stir noodles into boiling water. Return to a boil and boil 5 minutes. Drain noodles and serve beef mixture over noodles.

(Recipe courtesy of Publix Aprons Simple Meals)